High altitude?
I was a barista two years ago for my college, and I'm currently covering barista shifts at a hotel right now. I know I'm out of practice, but I've been trying like hell to make a cappuccino, and I'm having crazy problems with it.
So, my question: does anyone think altitude makes a difference for foaming milk, things like that? I learned at sea level, and I'm currently at 4,000 feet. :/ A lot of my baking had to be adjusted when I moved, I just don't know about this.
So, my question: does anyone think altitude makes a difference for foaming milk, things like that? I learned at sea level, and I'm currently at 4,000 feet. :/ A lot of my baking had to be adjusted when I moved, I just don't know about this.